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The starter, Regional

Leek and salmon tart

This leek and salmon tart is a savory starter for 6, made with shortcrust pastry, butter softened leeks, and diced fresh salmon bound in cream and eggs. It takes 40 minutes of active work, comes together entirely in the morning for the evening, rates easy, and costs about €3.00 per person. The key is blind baking the crust first, which keeps the bottom crisp under the creamy filling.

A thin tart with melting leeks and fresh salmon, bound in cream, served warm and golden, a starter everyone agrees on.

Leek and salmon tart
For
6 people
Work
40 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.00
Calories per person
470 kcalcalculated by Kiloach, your weight coach

This tart pairs soft, butter cooked leeks with tender diced fresh salmon, all held together by a cream and egg custard scented with dill and lemon. The crust, blind baked first, stays crisp under the filling, and a squeeze of lemon at the end brightens everything without covering up the fish.

It's a seasonal starter, perfect from fall through spring, equally at home at a dinner party or a Sunday family lunch. Served warm in slices, it opens a menu well before a simple main of meat or fish, and it tends to win over kids who are picky about plain fish.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 1 h 10
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

In the morning, cook down the leeks, blind bake the crust, mix the salmon custard, and bake the whole tart. Just before guests arrive, warm it gently in the oven covered with foil so it doesn't dry out. At serving time, cut it into slices with a serrated knife and finish with a squeeze of fresh lemon.

The ingredients

6 people

Dairy

  • Shortcrust pastry 1
  • Heavy cream 20 cl
  • Eggs 2
  • Butter 20 g

Fruits and vegetables

  • Leeks 600 g
  • Dill 1 bunch
  • Lemon 1

Fish counter

  • Fresh salmon fillet 300 g

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Fish, Eggs, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Slice the leeks and cook them in the butter, covered, until tender. 20 min

    Keep the leeks soft without letting them brown.

  2. Roll out the pastry in a tart pan, prick it, and blind bake it. 10 min

    Weigh the pastry down with dried beans so it doesn't puff up.

  3. Cut the salmon into cubes, mix it with the leeks, and make the custard with the cream, eggs, dill, lemon, salt, and pepper. 10 min

    Cut the salmon into two centimeter cubes, they cook through without drying out.

  4. Fill the crust, pour in the custard, and bake at 180°C until golden and set. 30 min

    Insert a knife in the center, it should come out clean.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the tart cool slightly out of the oven, then reheat it in a low oven. 10 min

    Cover with foil so it doesn't dry out.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut the tart into slices and serve it warm, with a squeeze of lemon.

    Use a serrated knife for clean slices.

Our tips to get it right

  • Drain the cooked leeks well if they've released water, otherwise the custard can turn watery during baking.
  • Pick firm, very fresh salmon so it holds its shape in neat dice instead of falling apart in the filling.
  • If the top browns too fast in the oven, tent the tart with foil to finish baking without burning the crust.

The variations

  • Swap the fresh salmon for smoked salmon cut into strips, added raw to the custard right before baking, for a quicker version.
  • For a vegetarian take, skip the salmon and double the leeks, stirring a little grated Comté into the custard.
  • For kids, cut the dill by half and serve the tart without the squeeze of lemon, since some children don't love the tartness.

What to serve it with

  • A green salad with lemon dressing
  • A dry, crisp white wine
  • A light soup as the next course

Storage

The tart keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well because of the cream and egg filling. Reheat it in a low oven, never in the microwave, to keep the crust crisp.

Questions about this recipe

Can you use frozen salmon for this tart?

Yes, as long as you thaw it fully and pat it dry before dicing. Extra water would make the custard too loose during baking.

Should the leeks be drained before mixing with the salmon?

Yes, especially if they released water while cooking in the butter. Draining well keeps the tart from turning soggy once baked.

Can heavy cream be swapped for a lighter cream?

You can, but the custard will be less silky and may set less firmly in the oven. Heavy cream gives a more tender, stable filling.

How do you know when the tart is done?

Insert a knife tip into the center, it should come out clean with no liquid clinging to it. The filling should look set and the top nicely golden.

Can a leek and salmon tart be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a leek and salmon tart?

Allow 1 h 40 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a leek and salmon tart?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a leek and salmon tart cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish, eggs, lactose. Remember to ask your guests about their allergies before putting your menu together.

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